Easy Tomato Soup
A simple, quick tomato soup made with sautéed onions and garlic, fresh tomatoes, and vegetable stock. Optional flour can be added for a slightly thicker texture.
Servings: 4 servings
Ingredients
Ingredients
- ?3 tablespoonsolive oil
- ?1 mediumyellow oniondiced
- ?3 clovesgarlicminced
- ?1 tablespoonall-purpose flouroptional for thicker soup
- ?6 mediumtomatoesfresh and diced
- ?2 cupsvegetable stock
- ?salt and pepperto taste
Instructions
Instructions
- Heat 3 tablespoons olive oil in a medium pot over medium heat until shimmering.
- Add 1 medium yellow onion, diced, and sauté, stirring occasionally, until soft and translucent, about 5–7 minutes.
- Add 3 cloves garlic, minced, and cook, stirring, until fragrant, about 30–60 seconds; avoid browning the garlic.
- If using the optional thickener, sprinkle 1 tablespoon all-purpose flour over the onion–garlic mixture and cook, stirring constantly, for 1 minute.
- Add 6 medium tomatoes, diced, and 2 cups vegetable stock. Stir to combine and scrape up any browned bits from the bottom of the pot.
- Bring to a gentle simmer over medium heat, then reduce to medium-low and simmer uncovered for 10–15 minutes, until the tomatoes are softened and flavors meld (the flour will slightly thicken the soup if used).
- Use an immersion blender to blend the soup until smooth (or leave a bit of texture if you prefer).
- Season with salt and pepper to taste, stir, and serve warm.
Equipment
- Immersion Blender
Notes
To make homemade croutons:Tear stale bread into pieces and spread on a baking tray. Drizzle with olive oil, and season with garlic powder, salt, and pepper. Bake in the oven at 375°F (190°C) for a few minutes or until they’re golden and crispy but not burnt.
To make this soup extra creamy:Either use soy heavy cream and stir it in. Or make homemade cashew cream. To make vegan cashew cream, just soak 1/2 cup of cashews for a couple of hours then blend them with 1/2 cup of water until smooth.
To blend the soup:Either use an immersion blender or a powerful blender. I find it easier and quicker to use an immersion blender, but if you’re worried that the tomato soup might splatter during the process then use a blender instead.
You can add some dried/fresh herbssuch as basil or oregano if you like. Just make sure that you add them before simmering the soup for the flavors to settle.
To make this soup extra creamy:Either use soy heavy cream and stir it in. Or make homemade cashew cream. To make vegan cashew cream, just soak 1/2 cup of cashews for a couple of hours then blend them with 1/2 cup of water until smooth.
To blend the soup:Either use an immersion blender or a powerful blender. I find it easier and quicker to use an immersion blender, but if you’re worried that the tomato soup might splatter during the process then use a blender instead.
You can add some dried/fresh herbssuch as basil or oregano if you like. Just make sure that you add them before simmering the soup for the flavors to settle.